This chocolate cake is dark, luscious — and healthier than your usual egg-and-butter heavy cakes! Get the best cocoa powder you can afford; gourmet cocoa powder can make a huge difference in the quality of your chocolate cake.
We’re making this cake tonight for my sister’s 22nd birthday. Twenty-two may not be the most exciting of birthdays, but it sure deserves a big, rich hunk of chocolate cake.
Chocolate Blackout Cake
2 1/3 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
1 1/4 tsp salt
1 Tbsp baking soda
1 Tbsp baking powder
2 cups sugar
1 1/4 cups of egg beaters
1 Tbsp quality vanilla extract
1 cup buttermilk (low fat)
1/2 cup butter (1/2 stick)
1 cup pear butter (feel free to substitute apple or pumpkin butter here)
1 cup strong coffee (I used French press coffee for the darkest, richest flavor)
1/2 cup raspberry jam
1. Preheat the oven to 350 degrees (F) and spray cooking oil on 2 10-inch round cake pans.
2. Sift the flour, cocoa, salt, baking powder and baking soda together in a medium bowl.
3. In another bowl (or in the bowl of a stand-mixer), cream together the butter and sugar. Add the eggs, vanilla, buttermilk and coffee until completely mixed.
4. Slowly add the dry ingredients to the wet, mixing until well-combined.
5. Pour into the cake pans and bake 45-50 minutes or until a tester inserted into the center comes out clean.
6. Let the cakes cool completely. Slice off the top of one of the cakes so that it is completely level.
7. Spread the raspberry jam on top of the leveled cake. Top with the second cake.
8. Pour the chocolate ganache over and serve! (Recipe for ganache below):
Milk Chocolate Ganache
1 Tbsp unsalted butter
4 oz. regular chocolate chips (again, try to get the best quality)
2 Tbsp cocoa powder
8 Tbsp heavy whipping cream
2/3 cup confectioner’s or baker’s sugar
1 tsp vanilla extract
1. Melt the butter and chocolate over a double boiler.
2. Pour into a medium-sized bowl when melted and add the whipping cream and vanilla. Beat (with a hand-mixer or in a stand-mixer) until completely combined and slowly add the sugar until you’ve reached your desired amount of sweetness. Mix in the vanilla. Whip until fluffy.
3. Spread on top of the chocolate cake.
If not eating the cake right away, refrigerate.